Batata Mchermla with Shrimp

Ingredients

• 4 potatoes (peeled and cubed)
• 250 g shrimp (peeled and deveined)
• 4 cloves garlic (minced)
• 3 tbsp olive oil
• 0.25 cup fresh parsley and cilantro (finely chopped)
• 1 tsp harissa (chili paste)
• 1 tsp paprika
• 0.5 tsp cumin
• 0.5 tsp ginger powder
• 0.5 tsp turmeric
• 0.25 tsp black pepper
• salt (to taste)
• 0.5 cup water

Steps

1. 1

   Prepare the chermoula base by combining the minced garlic, chopped parsley, cilantro, olive oil, harissa, paprika, cumin, ginger, turmeric, black pepper, and salt in a large pan or tagine.

2. 2

   Add the cubed potatoes to the pan and toss them thoroughly in the spice mixture until every piece is well-coated.

3. 3

   Pour in about half a cup of water, cover the pan, and cook over medium heat for approximately 15-20 minutes until the potatoes are nearly tender.

4. 4

   Add the shrimp to the pan, nestling them among the potatoes. Cover again and cook for an additional 5 minutes until the shrimp are pink and cooked through.

5. 5

   Remove the lid and let the sauce reduce for a minute if it is too thin. Serve hot, garnished with extra fresh herbs if desired.

Notes

This dish is traditionally served with crusty Moroccan bread (khobz) to soak up the spiced sauce. You can adjust the heat by adding more or less harissa.

Nutrition per serving

• main
• seafood
• Moroccan
• summer
• spicy
• stew